Study On Key Technologies For Preservation Processing And Storage Of Instant Waxy Corn

It was studied based on the waxy corn processing-preserving fresh situation, we determined the best local varieties and their harvesting period, used of preservatives and vacuum-packed, and used of cooking and sterilization, finally the product is made with instant eat. So it was that the retention period has been extended to meet the perennial supply of, and made food edible more convenient.1. The waxy corn processing-preserving fresh situation:the waxy corn was planted extensively, high output, and because of its high content of amylopectin, taste delicate, so it was deeply loved by people. At present, the waxy corn processing-preserving fresh technology were mainly frozen, modified atmosphere and vacuum technology, but the three kinds of fresh-keeping technology have their own disadvantages.2. To select the best varieties of waxy corn and to determine the harvest period. It was selected six commonly used local waxy corn varieties, accorded to their processing characteristics, used scoring method of assessment staff to finalize an optimal variety. Its best harvest period was determined base don its growing period and local weather conditions, and observed its quality changes in room temperature storage.3. Blanching, Optimization the keeping-fresh and color technology. According to different blanching time on impact of sensory quality of fresh waxy corn, we finally determined the blanching time:10 minutes; color preservative:2%; It has been done the single-factor test, mixed and orthogonal experiment respectively, using waxy corn No.6. Trough single-factor test to determine the main types of color preservative; The result was obtained that the end product was affected by more than two factors through mixed tests; finally, through orthogonal test, to get the best ratio of preservative components.4. vacuum packaging and sterilization. vacuum packaging pressure:0.082 MPa, taking the time to time for 12 s; the sterilization temperature of 121℃, time 20 min.5. The quality changes in room temperature storage. Use of color preservatives and vacuum packaging, and through a reasonable blanching and sterilization treatment technology, this method is much better than quick-frozen preservation method. Moisture, protein, soluble sugar, and other nutrient losses are small; In addition, considering the preservation period, this method could keep waxy corn fresh for a year at room temperature, and little changes in nutritional quality.